Ghee is made from butter of which the milk solids and impurities have been removed. It is clarified butter.
Place 2 pounds of organic, unsalted butter in a heavy saucepan on medium heat.
Always choose organic to avoid antibiotics, hormones (rGBH), chemical pesticides, etc.
Do not cover the pot. When the butter comes to a boil, turn down heat to very low. Keep cooking until the foam subsides and whitish curds form at the bottom. When the liquid butter turns into a radiant golden tone with a nutty smell, your ghee is done. Slowly strain the liquid through an extra fine metal strainer and/or a cheese cloth. Discard the remaining curds and store liquid in glass jars. Your homemade ghee is done and your kitchen is filled with delicious smell.
Always use a clean and dry spoon when scooping your ghee. Store ghee in a dry, dark place. And avoid any contact with water. Ghee refrigeration is not needed for 2-3 months, if stored in an airtight container. When kept in a refrigerator, ghee can last up to a year. In India, aged ghee is considered to have even more potent healing properties and some families store ghee that is over 100 years old. Such aged ghee is not consumed.
Consume 1-2 teaspoons of ghee per day as a supplement, or use ghee in your cooking. Ghee is one of the best oils for cooking. It has a very high smoke point (252°C, 485°
This article by Jitka Robinson was originally posted on www.jitkarobinson.com
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